Snowing again equals making soup again.

[irisblue]

At least today. Chicken in the crockpot, only onion & garlic to start. It may stay stock, it may get veggies later this pm.
I am tired of snow already. But I do like a freezer with soup in it.

[samplegirl]

1. Me too and Ive been

Making soup throughout this winter. Chicken and wildrice soup. Homemade potatoe soup. Chicken soup.

[Saviolo]

2. Yeah, we're doing another soup video this week.

Just filmed it last night, it'll be a creamy chicken vegetable soup (once again with leftover chicken) thickened a little with a cheater roux, burr mixed, and a nice little dollop of heavy cream.

[DetlefK]

3. Old and gnarly chickens make the best soup.

[irisblue]

4. Hey, I am getting to resemble that description.🐤🐥🐣🐔

[dem in texas]

5. Yes! I am old and gnarly and make good soup

In fact, I just finished making a pot of vegetable beef stew. Cooked a cheap cut of beef overnight in the crockpot with onions, garlic, celery and a little cabbage. Plenty of water so I'd have good soup stock.

This morning, drained the liquid off the meat, strained it into my soup pot, chopped the meat and added to the pot. Put in two cans crushed tomatoes, about 1 1/2 cups frozen veggies, 2 large cold baled potatoes, chopped in small dice. Added some more water so I could get a yield of 6 quarts ( eat it, freeze it, give next neighbor some). I seasoned with Texas standard, a few tablespoons Gebhart's chili powder, few shakes Tabasco, season salt and fresh cracked pepper. Also 2 big bay leaves. Also a Mexican style tomato bullion cube. I let it all simmer for about 45 minutes, it is now cooling down.

Will eat tomorrow when it is supposed to be very cold with ice and snow. Going to pull out my old cast iron corn stick pans and make buttermilk cornbread sticks in them, go good when dunked in the stew.

In the meantime, I have butter left over from my Christmas baking, so going to try the Canadian Butter tart recipe. Got my pretty tart dish back from my son, so I am going to put the recipe in the tart dish.

Let it snow and ice in North Texas, we'll be eating old fashioned beef stew and Canadian butter tarts tomorrow.

[Vinca]

6. Here's a link to my very favorite soup -

http://www.geniuskitchen.com/recipe/italian-sausage-soup-155674

I tweak it a little by cooking chopped onion with the sausage, replacing beef stock with chicken stock and substituting 8 oz. of the stock with tomato sauce. I also used canned diced tomatoes instead of stewed and throw in a little basil and oregano for seasoning. Sometimes I add a squeeze of tomato paste depending on how it's tasting. I made a batch last night and we had it for supper along with some nice bread. It gets better the next day as leftovers.

[Hortensis]

7. Yum, I make something similar and it does get better.

I also like it because everything can be pantry items, valuable because in both states we're nowhere near markets. I tend to avoid most frozen veggies, but any freezer effect is irrelevant when the destiny is glorious soup.

Enjoy!